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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a quick recipe for those school nights when everyone is on the go. This can also be made ahead and froze. All you need are some dinner rolls and/or salad. Ingredients:
2 (10 ounce) cans cream of potato soup |
16 ounces frozen vegetables |
2 cups cooked chicken |
1/2 cup milk |
1/2 teaspoon pepper |
1/2 teaspoon thyme |
2 (9 inch) pie crusts |
Directions:
1. Preheat oven to 375 degrees.
2. Mix the first 6 ingredients in a large bowl.
3. Place 1 frozen pie crust in the bottom of a 9inch pie plate and press up the sides.
4. Prick the bottom with a fork.
5. Pour the ingredients from the bowl into the pie crust.
6. Place the 2nd pie crust overtop and press the seams together.
7. Cut off any excess dough.
8. Crimp the edges to seal.
9. Place 4 1-inch slices across the top to allow for cooking evenly.
10. Bake for 40 minutes.
11. Cool 10 minutes before serving.
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